Quick Garden Tomato and Garlic Pasta

The secret to squeezing the most out of this potent disease-fighter? It's in the sauce.

By Nina Martin

Quick Garden Tomato and Garlic Pasta

The secret here is to cook tomatoes just long enough to bring out their nutritional strength, but not so long that they lose their fresh flavor. Adapted from The Chez Panisse Vegetable Cookbook.

3 large perfectly ripe tomatoes (red or heirloom varieties, or a combination), diced
3 cloves garlic, peeled and chopped
1 small bunch parsley or basil (about 1¼4 pound), leaves chopped, stems discarded
1¼3 cup extra-virgin olive oil
3¼4 pound thin pasta

Have all the ingredients ready by the stove. Put the pasta on to cook in rapidly boiling water.

Heat the oil in a heavy-bottomed skillet until hot but not smoking. Add garlic and tomatoes; stir. Add the parsley or basil and cook for just a minute or two, until the tomatoes are warmed through and have started to wilt. Season to taste with salt and pepper and toss with the cooked pasta.
Serves 3 to 4

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